[Nothometoday]

Happy (almost) new years!
I actually have a recipe request...
My Lithuanian/ Polish mother who has since passed on, used to make a dish I would *love* to know how to make.
I think it was called " klatski's" Or something similar. It was pork, beef and seasonings in a dough shell, that was cooked in boiling water. It was served in a sour cream/onion sauce.
VERY OT I know, But I am desperate!

Happy new year to all!

[paulat]

I think it was called " klatski's" Or something similar.

Doesn't ring a bell with me, but I was very young when my grandmother died...and, sadly, not much was passed on. I've pinged Carlo3b, and if he's feeling better, he might know the answer to your question.

[carlo3b]

Happy (almost) new years!
I actually have a recipe request...
My Lithuanian/ Polish mother who has since passed on, used to make a dish I would *love* to know how to make.
I think it was called " klatski's" Or something similar. It was pork, beef and seasonings in a dough shell, that was cooked in boiling water. It was served in a sour cream/onion sauce.
VERY OT I know, But I am desperate!

The dish you described that your Grandma prepared I think was Pierogi's.. I grew up in Chicago, and loved to eat in every possible ethnic restaurant that wonderful city had to offer, and there was a true cornucopia of choices.. That is were I discovered that there was a distinguishing difference between Russian, German, Polish, and Lithuanian Pierogi's.. I've hunted every Polish recipe website known to mankind and this is what I came up with.. Ha! .. I hope these are correct..

Pierogi

6 servings

2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Pepper to taste

Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.

Basic Meat Filling

12 servings

• 1 1/2 lb Ground beef or ground beef -and pork
• 2 lg Onions (finely chopped)
• 1/2 lb Butter divided Salt and Pepper to taste
• 1 c Chopped mushrooms (optional
• 4 tb Sour cream (optional)

Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat seasonings and optional ingredients to taste. Let mixture cool.

Beef Filling

4 serving

• 1 lg Onion, sliced
• 2 tb Margarine
• 1 3/4 c ground Beef
• 3/4 c Cooked rice
• 2 ts Beef broth
• 3 ts Hot water
• 1 tb Parsley, chopped
• Salt and Pepper to taste

Sauté onion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt & pepper to taste.

Cabbage Filling

12 serving

• 1 Head cabbage
• 7 Cans of sauerkraut 10 oz. cans
• 1 Small onion
• 1 Clove of garlic
• 10 tb butter
• Salt and Pepper to taste

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking!

Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours
prior to filling pierogi dough.

Cheese Filling

8 servings

• 2 c Cottage or farmers cheese
• 2 Eggs (slightly beaten)
• 2 tb Sugar
• 2 tb Butter
• 6 tb Currants (optional)
• 1/2 ts Cinnamon (optional)
• 1/2 c Raisins (optional)
• Salt and Pepper to taste

Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks.

Fruit Filling

4 servings

• 2 c Pitted cherries, blueberries, or apples
• 3/4 c Water
• 1/3 c Sugar (optional)
• 1/2 ts Cinnamon or cardamom
• 1 ts Lemon juice
• 3 tb Dry bread crumbs
• Salt and Pepper to taste

Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken.

Mushroom Filling

4 servings

• 2 pkg Mushrooms, soaked and chopped
• 1 lb Button mushrooms
• 1/2 Medium onion, chopped
• Salt and Pepper to taste

Soak Shitake mushrooms in warm water for at least an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and sauté in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms (and water they have been soaked in) in the to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogi's, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist).

Potato Filling

12 servings

• 2 lb Potatoes (6 medium)
• 1/2 lb Butter
• 1 Minced onion (optional)
• Salt and Pepper to taste

Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use. Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients.

Sausage Filling

4 servings

• 10 oz Kielbasa, skin and chop
• 1/2 c Cheese, grated
• 1/2 c Mushrooms, chopped
• 1/4 c Bread crumbs, fine and dry
• 1 Egg
• Salt and Pepper to taste

Fry the kielbasa in a pan and mix all ingredients together.

[generally]

Are you thinking of kolachke? I think that's a sweet cookie-like recipe? Also spelled many other ways (kolacky, kolachy, kolace.....)

My grandmother was also Polish. I miss her sour soup the most, made with ham, prunes, vinegar, dumplings, and I don't know what else. Fortunately my mom knows how to make it. I will have to get her to teach me.